{F&F} Homemade Corn Tortillas & Chile Bathed Pork

Homemade Corn Tortillas with Chile Bathed PorkOne thing I find about cooking and baking is that I am always more productive when there is someone nearby. They don’t even have to help; sitting and chatting can be the biggest help of all. I am not sure if it takes my mind off of what I am doing or if it just makes it more enjoyable to share the time. Nevertheless, I like being in the kitchen with others.

Here in Peru, my kitchen feels so small, my DH and I can hardly be in there at the same time. If he wants to open the fridge, it seems to be at the exact moment I am entering. And if I want to grab the sugar, it is always then he is standing in front of the cabinet washing dishes (oh I love that about my man!). So, cooking and baking have to happen with others in creative ways. Sometimes a friend comes by who wants to watch as I boil, {snap}, chop, {snap}, puree, {snap}, mix, {snap} plate {snap} and I enjoy the fun of her here.

Chile Bathed PorkAnother way that I enjoy my kitchen time with company is joining in the fun with others around the world! When I began to read the flurry of comments about cooking though the book Flatbreads & Flavors, I felt inspired, drawn in. I thought about the simplicity of having a meal picked out for me every couple of weeks. I thought about the adventure of learning about the flatbreads around the world and resolved to learn the common flatbreads here in Peru and make those too (maybe others will join in for *extra credit*)! Overall, I just knew I wanted to be a part of this Flatbread & Flavors group so that I could venture into some new, challenging recipes.

Mote de MaizSpeaking of challenging, the first two recipes were from Mexico and although most people assume that Peruvians eat the stereotypical rice, beans and tortillas — they don’t. In fact, white, wheat & corn tortillas are fairly new in the supermarkets and would never be found on the table of a Peruvian. But the challenge for me was making them at home meant finding the correct ingredient to start with. Water alone wasn’t going to make me a tortilla! At the market last weekend, we began to ask around for a ground “mote.”

Homemade Corn Tortillas 1Mote is the term used when something is boiled, then dried. Here in Peru, you will commonly hear mote de maiz (corn) and mote de trigo (wheat) as both are used in many dishes. I pointed to what I thought I wanted because it looked more corn-like and the vendor pointed to what looked more hominy-like and stated it was for tamales. “Well, if it is used for tamales, it must be okay for tortillas. I hope.”

Honestly, it seemed like they came together beautifully! I felt like these were even easier than homemade flour tortillas! I am sure that I could likely improve the texture, thickness or frying method. But, for me, these came out just wonderfully. I used them as the base for the chile bathed pork. Without the called for chiles in the recipe, I went with with I supposed would be the closest in flavor, the Aji Panca. I will tell you more about that chile pepper soon!

Spicy Pork with Corn TortillasWhile I loved the experience of making the tortillas and continue eating them even today, I found that I wasn’t crazy about the pork. My DH commented that he couldn’t taste the pork, just the tortilla, beans and peppers. It wasn’t that they were hot and overpowering…they just were. I had hoped for a richer, more flavorful pork stew. Along the way, I found another recipe for something I suspect might be more up my alley. When I get around to making that, I will most certainly be making another batch of tortillas!

Make your own Homemade Corn Tortillas!


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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7 Responses

  1. Baking Soda says:

    I know that feeling of sharing, my most vivid memory is that I felt more at ease with my newborn twins +toddler when someone was around. They didn’t necessarily need to help/say/do something, just to be there was enough.
    And someone in the kitchen with you is just plain fun! In real life or just virtual. Welcome to the gang Gretchen!
    Lovely tortillas!

  2. Bummer that you guys didn’t enjoy the pork =( But YES, your tortilla stack looks fantastic! I think many people are amazed at the differences in cuisines they consider Hispanic or Latino. I look forward to learning more about Peruvian food here at your place!

  3. Natashya says:

    Love the tortillas! Great job. Too bad about the pork, the guajillos have a really specific flavour, I don’t know what they have that is comparable in Peru. But it is always fun to experiment!
    I’m sure it won’t be long before I run into some ingredients for a dish that I’ll have to get creative with, being in small town Canada. ☺

  4. ooooo I am totally ready for home made tortillas and have my trip planned for the Spanish/Mexican Market up the street!!
    Really looking forward to this.

  5. Elizabeth says:

    I’m so impressed by the tortillas. They look perfect! I guess I really might have to break down and get some masa harina and try this out myself. (I’m afeared; I’m afeared. I don’t have a tortilla press and worry that the dough will just break apart when I try to make it into a disc.)

    Too bad that the pork didn’t turn out to be as tasty as you hoped. And surprising too. The list of ingredients looks so promising.

  1. February 15, 2012

    […] Karen: BakeMyDay, Natashya: LivingInTheKitchenWithPuppies, Astrid: Paulchen’sFoodBlog, Gretchen: Provecho Peru, Soepkipje. Share this:EmailFacebookLike this:LikeBe the first to like this […]

  2. February 26, 2012

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